“Life can only be understood looking backward. It must be lived forward”
Years ago, as a child, I would sit on a huge old oak tree that fell in my backyard. I remember distinctly thinking how something so massive could simply blow over in the wind. That tree must have lived hundreds of years on this earth. It reached for the sunshine, basking in its wonderful heat, kissed the rain on an early spring morning and endured heavy snow in the bitter cold. It became a place of shelter and protection, other times a place of danger and destruction. It grew slowly, progressive and finally settled into place, rooted forever.
The tree is still there, now a home to moss and fungi, no longer living but still a place of growth and protection. I see my past as that old tree. It’s still there; forever rooted in my memories, but no longer a living place. I can go back to visit them, but there days in the sunshine are over. They now lay dormant offering a place of shelter for the precious moments and growth for the ones I wish I could forget. I smile for the times they flourished and weep for the times they endured heavy storms.
In the end; however, we have to live forward. Those memories will remain a permanent fixture, like the tree on the forest floor, but we are not the tree… this is necessary to remember. We are the entire forest, bursting with life, forever changing and evolving day after day. Where one tree falls, another grows.
- 4 organic Braeburn apples- cored
- 4 Tbsp. softened butter
- 8 Tbsp. brown sugar
- 1 Tsp. cinnamon
- 1 Tsp. vanilla extract
- 1/2 cup organic granola with almonds
- 1 1/2 cups apple cider
- 1 cup vanilla greek yogurt
Preheat oven to 375 degrees
Start by coring your apples with a paring knife and spoon, removing all seeds and core, careful not to puncture the bottom of the apples. In your food processor combine butter, brown sugar, vanilla extract, cinnamon and granola. Pulse until incorporated. Stuff mixture into apples and place in a baking pan. Cover bottom of pan with apple cider and bake for 30 to 40 minutes. Apples should be soft but not mushy. Drizzle drippings from pan over your apples.
Top with vanilla yogurt for breakfast or ice cream for desert.